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  1. 1
    The Maillard reaction in foods and nutrition /
    Published 1983
    Book
  2. 2
    Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 /
    Published 1986
    Conference Proceeding Book
  3. 3
    Thermally generated flavors : Maillard, microwave, and extrusion processes /
    by Parliment, Thomas H., 1939-
    Published 1994
    Book
  4. 4
    Maillard reactions in chemistry, food, and health /
    Published 1994
    Conference Proceeding Book
  5. 5
    Enzymatic browning and its prevention /
    Published 1995
    Book
  6. 6
    The Maillard reaction : consequences for the chemical and life sciences /
    Published 1996
    Book
  7. 7
    The Maillard reaction /
    by Fayle, S. E.
    Published 2002
    Book
  8. 8
    The Maillard reaction in food chemistry and medical science : update for the postgenomic era : invited papers from the 7th International Symposium on the Maillard Reaction, held in Kumamoto, Japan, between 29th October 2001 and 1st November 2001 /
    Published 2002
    Conference Proceeding Book
  9. 9
    The Maillard reaction : chemistry, biochemistry, and implications /
    by Nursten, H. E.
    Published 2005
    Table of contents only
    Publisher description
    Book
  10. 10
    Process and reaction flavors : recent developments /
    Published 2005
    Book
  11. 11
    Controlling Maillard pathways to generate flavors /
    Published 2010
    Book
  12. 12
    The Maillard reaction reconsidered : cooking and eating for health /
    by Losso, Jack N.
    Published 2016
    Connect to the full text of this electronic book
    eBook
  13. 13
    The Maillard reaction : chemistry, biochemistry, and implications /
    by Nursten, H. E.
    Published 2005
    Connect to the full text of this electronic book
    eBook
  14. 14
    The Maillard reaction /
    by Fayle, S. E.
    Published 2002
    Connect to the full text of this electronic book
    eBook
  15. 15
    The Maillard reaction : chemistry, biochemistry, and implications /
    by Nursten, H. E.
    Published 2005
    Connect to the full text of this electronic book
    eBook
  16. 16
    The Maillard reaction : interface between aging, nutrition and metabolism /
    Published 2010
    Connect to the full text of this electronic book
    eBook
  17. 17
    Browned flavors : analysis, formation, and physiology /
    Published 2016
    Connect to the full text of this electronic book
    eBook
  18. 18
    Controlling Maillard pathways to generate flavors /
    Published 2010
    Book
  19. 19
    Möglichkeiten zur Einschränkung der Maillard-Reaktion im Zusammenhang mit der Hocherhitzung von Fleisch /
    by Basel, Helmut, 1943-
    Published 1977
    Thesis Book
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